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Irish Tea Loaf

Irish tea loaf

The Irish tea loaf is another of our favorite recipes. This recipe was passed on to me by my maternal grandmother, who grew up in Dublin and moved to South Africa after marrying my grandfather in 1916.

The original tea loaf would have been made with a combination of available dried fruit and regular Ceylon tea. In South Africa, the packets of dried fruit cake mix are ideal for this recipe, and rooibos (red bush) tea provides a healthy dose of antioxidants and a delicious flavor.

I have adapted this recipe for easy preparation in the North American kitchen. Rooibos tea can be purchased from many local supermarkets and health food stores. The tea loaf freezes well and can be sliced and buttered when needed, making it the perfect back-up for unexpected guests!

- The cup measures for the fruit is approximate as the weight and volume of dried fruit is not a constant. This is influenced by how dry the fruit is. In this recipe a little more or less fruit will not affect the final product. // If rooibos (red bush) tea is not available, any unflavored Ceylon tea can be used. // Rooibos tea is caffein-free and is reputed to have health benefits. // The loaves can be lightly covered with aluminum foil (shiny side out) towards the end of the baking time, to prevent them from becoming too dark.

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Cape Point Press

Food and flavors of Africa

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The three founder members of Cape Point Press are Brown and Aileen Wilsen and their daughter, Kathy Farquharson. They lived in and around Cape Town for most of their lives and their move to America is not an unfamiliar story. Blending their past with the future in this great land is challenging and exciting.

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